Creamy Chicken Soup

This is a recipe from one of my favorite sources - an Australian Women's Weekly cookbook.

This cookbook give fresh ideas for every stage of a young baby's developing palate. From prenatal nutrition to rice cereal at four months to foods for 6 month-olds, one year-olds, toddlers and busy families you will find so many delicious and healthy recipes along with advice and hints. I love it! Whenever I feel stuck in a rut with my kids (and it is SO easy to do!) this is where I turn for inspiration. Everything is from scratch and gives directions for freezing and adapting meals to be suitable for babies and toddlers. And as a bonus there are some CUTE birthday cakes.

Picking a cake out of the Australian Women's Weekly Birthday Cake cookbook was something I looked forward to each year. And I'm happy to do with my kids as well. Here are some of the cakes I've made with their easy-to-follow directions. (Really - anyone can make these!)

Here's the book I have at home -

And here is a great recipe from AWW Babies and Toddlers! It is a favorite at our house and I like to bring it to new moms or sick families because it's comforting, mild for nursing moms, and the whole family likes it!

1 Tb olive oil

1 medium yellow onion, chopped finely

1 clove garlic, crushed

4 chicken thigh fillets, sliced thinly

2 medium carrots, chopped coarsely

2 trimmed celery stalks, chopped coarsely

1 can of creamed corn

4 cups chicken stock (I use water and bouillon)

1 cup short pasta (shells, elbow macaroni, etc)

1/2 cup cream

1 Tb finely chopped fresh parsley

Heat oil in large pan; cook onion and garlic, stirring, until onion is soft. Add chicken, carrot, celery, corn and stock, bring to a boil; simmer, covered, 20 minutes. Add pasta; simmer, uncovered, about 20 minutes or until pasta is tender. Stir in cream; reheat without boiling, sprinkle with parsley to serve.

Store up to 2 days in fridge (it is generally advised not to freeze cream soups or pasta because of undesirable changes in texture - but if you freeze it before you add the pasta or cream you should be fine!)

For babies: puree

For toddlers: chop to suit development

FOOD STORAGE: use canned/dehydrated veggies and canned chicken. Substitute whatever you have on hand for the cream. I would use evaporated milk (made from powdered milk or from a can) or thicken regular milk with a cornstarch slurry near the end of cooking time.

Fowl Soup

Cut up carrots, potatoes, celery and chicken/turkey pieces until the ratio looks good to you! Then add liquid - chicken broth and water in equal parts. Bring to low boil and cook till veggies are tender. Add noodles or dumplings.

Dumplings:

1 cube margarine

1 tsp salt

1 c flour

1 c milk

2 eggs

Melt margarine in saucepan. Add salt and flour, blend and add milk. Stir and cook mixture until it forms a ball around spoon and leaves sides of pan clean. Remove from heat. Let cook one minute and add eggs one at a time, beating well after each addition. Drop by teaspoons into FULLY BOILING soup. Cover and cook 20 minutes without removing cover.

White Bean Chicken Chili

from Lynette

1-2 T oil

1 onion, chopped

1 clove garlic, chopped

2 cans (14 oz) chicken broth

2 cans (14 oz) white beans

1 can (15 oz) corn (may use frozen corn)

1 can chopped green chiles

2 cups cooked, cubed chicken breast

2 tsp ground cumin

1/2 tsp salt

1/4 tsp pepper

juice of 1 lime

tortilla chips

Saute onion and garlic in oil until soft.  Add a little flour to the onions to thicken the soup slightly.  Combine remaining ingredients except chips.  Simmer covered 25 minutes.  Serve with tortilla chips, grated cheese and sour cream.

Minestrone

from Allrecipes.com

3 T olive oil

3 cloves garlic, chopped

2 onions, chopped

2 cups chopped celery

5 carrots, sliced

2 cups chicken broth

2 cups water

4 cups tomato sauce

1 cup canned kidney beans, drained

1 - 15oz can green beans

2 cups baby spinach

3 zucchini, quartered and sliced

1 T fresh oregano

2 T fresh basil

s&p

1/2 cup seashell pasta (optional)

2 T grated Parmesan

In large pot over med-lo heat oil and garlic 2-3 min.  Add onion and sautee 4-5 min.  Add celery and carrots and sautee 1-2 min.

Add broth, water and tomato sauce, boil and stir.  Reduce to low and add beans, spinach, zucchini, and spices. Simmer 30-40 min.

If adding noodles, boil and cook separately.

Put 2 T pasta in each person's bowl, top with soup, sprinkle with cheese.

Food Storage:  Just used dried herbs, and canned veggies in place of fresh.  I always have spinach and other veggies prepared and frozen.  Since this is simmered for so long it doesn't matter if you're using frozen zucchini, spinach, etc.

Taco Soup

1 can kidney beans

1 lb ground beef

1 can Mexican style chili beans

1 - 16 oz can tomato sauce

1 can (from the tomato sauce) water

1/4 cup or 1 pkg taco seasoning (I always halve mine - I'm a wimp)

1 large onion

1 - 16 oz can corn

1 - 16 oz can tomatoes

1 - 4 oz can chilies

1/4 cup or 1 pkg ranch dressing mix

Cook beef and onions till beef is done.  Add rest of ingredients and heat through.

Vegetarian - leave out the beef.

Food Storage - use onion powder or dried onions, use canned beef.

SOS Mix

from USU Extension Office

Recipe and cookbook found here.

2 cups powdered non-fat dry milk (non-instant like from the cannery - double if using instant)

3/4 cup cornstarch

1/4 cup instant chicken bouillon

2 Tbs. dried onion flakes

2 tsp. Italian Seasoning

Combine all ingredients in a re-closeable plastic bag, mixing well.

Yield: Equal to 9 cans of cream soup.

To substitute for 1 can of cream soup:

1. Combine 1/3 cup of dry mix with 1 1/4 cups of cold water.

2. Cook and stir on stove top or in microwave until thickened.

3. Add thickened mixture to casseroles as you would a can of soup.

Store in closed plastic bag or air-tight container until ready to use. It does not have to b refrigerated.

For Cream of Mushroom Soup: Use a small can of mushrooms - reserving drained liquid as part of your 1 1/4 cups liquid. Add some onion salt and 1-2 drops of Kitchen Bouquet if you have it.

For Cream of Celery Soup: Boil some sliced celery till tender and add to soup - save the cooking water for your 1 1/4 cups liquid. Add a pinch of celery seed.

For Cream of Chicken Soup: Mix as directed - may add onion salt.

Cheesy Floret Soup

from Taste of Home's Quick Cooking magazine

3 cups fresh broccoli florets

3 cups fresh cauliflowerets

3 celery ribs, sliced

1 small onion, chopped

2 cups water

1/2 tsp celery salt

3 Tbsp butter or margarine

3 Tbsp all-purpose flour

2 1/3 cups milk

1 lb process cheese (Velveeta), cubed

In a large saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until veggies are tender.

Meanwhile, in a small saucepan, melt butter; stir in flour until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 min. or until thickened. Reduce heat; add cheese. Cook and stir until cheese is melted. Drain veggies; add cheese sauce and heat through. YIELD: 4-6 servings.

Lynette's Mushroom Soup

Mushroom Soup

2 lbs. sliced mushrooms

3 cups chicken broth

1 tsp dill weed

1 T butter

2 beef bouillon cubes

1/4 cup flour

1 small onion, chopped

1 cup cream, warmed

salt & pepper to taste

Saute 1 lb mushrooms and chopped onion in butter. Add flour, and chicken broth - stirring constantly. Add dill, bouillon cubes and salt and pepper. Simmer 20 minutes. Blend in blender until thick liquid. Return to heat, add warmed cream, and remaining 1 lb mushrooms that have been sauteed or steamed. Serve with a sprinkle of jack and Parmesan cheese and dill weed.